Print this Recipe.
Veal Medallions Farci
Serves 6
Ingredients
6 Veal Medallions 1inch thick (2.5cm)
2 large garlic cloves, crushed
3 minced scallions and greens
3 chopped medium fresh mushrooms
2 tablespoons minced parsley 30ml
1 tablespoon minced and drained capers 15ml
all purpose flour
to taste: salt & freshly ground pepper
1 egg
1 tablespoon water 15ml
1 tablespoon oil 15ml
½ cup wine125ml
½ cup fresh breadcrumbs 125ml
½ cup finely crushed walnuts 125ml
6 tablespoons butter 90ml
1 cup sour cream 250ml
¼ cup parmesan 60ml
parsley sprigs
Directions
Make horizontal slit in side of each Veal Medallion, cutting 2/3 way through to form pocket.
Combine scallions, garlic, and parsley, mushrooms and capers.
Fill each pocket with mixture. Press to close.
Season flour with salt and pepper.
Blend egg, water, oil and salt and pepper in small bowl.
Mix breadcrumbs and walnuts.
Flour each medallion, shaking off excess.
Brush each evenly with egg mixture, then coat with crumbs.
Melt butter in skillet over medium-high heat.
Add Veal and brown quickly on each side.
Season with salt and pepper.
Add wine or dry vermouth, cover and cook about 5 minutes.
Transfer veal to platter when done.
Top each medallion with dollop of sour cream, sprinkle cheese over top and garnish with chopped parsley.
Serve with: Sautéed red or green peppers and braised celery
Recipe Source (Veal Menu Ideas)
Print this Recipe.
Posted in leg, medallion | 
Tags: capers, celery, cheese, chopped parsley, cream, dry vermouth, egg mixture, garlic cloves, ground, leg, medallion, medallions, medallions of veal, mushrooms, parmesan, parsley sprigs, veal, veal medallion, veal medallions, veal menu ideas
